Applesauce Gingerbread Cake
A moist and flavorful gingerbread cake with applesauce, warm spices, perfect for holiday gatherings or cozy afternoons with a cup of tea.
Ingredients
- 2 1/2 cups flour ⓘ
- 2 cups packed brown sugar ⓘ
- 1/2 cup apple juice ⓘ
- 2 teaspoons ground ginger ⓘ
- 2 teaspoons cinnamon ⓘ
- 2 teaspoons baking soda ⓘ
- 1/2 teaspoon allspice ⓘ
- 1 teaspoon salt ⓘ
- 1 cup margarine or butter, softened ⓘ
- 1 (8 oz.) jar unsweetened applesauce ⓘ
- 3 large eggs ⓘ
- confectioners sugar (optional) ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 10-inch Bundt pan.
- In a large bowl, measure all ingredients except confectioners sugar.
- Using a mixer at low speed, beat until well blended.
- Increase speed to high and beat for 2 minutes.
- Pour batter into the prepared Bundt pan.
- Bake for about 1 hour or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the pan.
- Top with confectioners sugar if desired before serving.
Tips & Substitutions
For a deeper flavor, consider adding a touch of molasses along with the brown sugar. If you need a dairy-free option, use a plant-based margarine instead of butter. You can also substitute the apple juice with an equal amount of unsweetened applesauce for extra moisture. To enhance the spice profile, try incorporating a pinch of nutmeg or cloves. This cake pairs beautifully with a dollop of whipped cream.
Serving Suggestions
Serve the Applesauce Gingerbread Cake with a light dusting of confectioners sugar on top for a festive touch. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. For a complete meal, consider serving it alongside a warm cup of spiced tea or coffee. This cake also makes a delightful dessert after a hearty meal, like Aunt Mary Jane's Corn Bread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or until warmed through. This cake can also be enjoyed cold or at room temperature, making it versatile for snacking.
Nutrition & Diet Analysis (per serving)
Each serving of Applesauce Gingerbread Cake contains roughly 452 calories, with 4g protein, 107g carbohydrates, and 6g fat. It is an excellent source of iron (34% of the Daily Value) and dietary fiber (31% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 475mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. Start by replacing half of the all-purpose flour with whole wheat flour and see how it turns out. You might also want to add a tablespoon of water or an extra egg to maintain moisture.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on the cake after 50 minutes of baking, as oven temperatures can vary. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors meld together. You can bake it a day in advance, let it cool completely, and store it in an airtight container. Just be sure to dust with confectioners sugar right before serving for a fresh look.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).